Barton's Recipes
Mackerel with Toasted Almond Potatoes
Download this recipe***Scroll down for videos.
Ingredients
2 lbs. mackerel filet
¼ cup of salt
1 T sugar
2 cups water
1 1b. red skinned organic potatoes
1 tsp natural almond extract OR 1 cup almond milk
¼ cup almond oil
¼ cup sliced, blanched almonds
1 lemon, sliced very thin
1 clove garlic
2 T chopped parsley
1 T extra virgin olive oil
Directions:
1. Clean and cut the mackerel into fillets. To cut the mackerel, make one small incision right behind the fin. Insert the knife and push it straight down to fillet. Come straight out down through the back and end up with a nice fillet. Fillet up the other side as well using the same technique, just cut and make one small incision right below the head. Insert the knife and press straight down.
2. Trim the fins off and the belly. There are 10 bones and they run straight down the middle of the fillet. Use a V-Cut technique and make a small incision right down through the skin but not all the way through on either side of the bones and remove all of the bones. Cut about a half inch or so and once you get under them, just cut right under and then pull all the bones out.
3. To brine the mackerel, create a mixture using 3-4 cups of cold water, 2 tablespoons of salt and 1 tablespoon of sugar. Add the mackerel fillets to the mixture and let them sit for 5-7 minutes. Once they are done, pull them out and pat them dry with a paper towel.
4. To make almond potatoes, cut the red skinned potatoes in half and boil them in generously salted water. Simmer almonds in olive oil on low heat until they are golden brown. When the potatoes have finished cooking, place them in the almond oil on high and let them crisp up. Add a bit of parsley and some more almonds at the end.
5. To make the gremolata, slice a lemon into thin slices and sear it on both sides in a pan. Chop the lemon finely and put it in a bowl. Crush fresh garlic into a fine powder and add it to the lemons along with a bit of salt and olive oil.
6. Season the mackerel with a little salt and place it in a sauté pan on high heat. Add a little almond oil and a little cooking oil to the pan. Cook the fillets for 3 minutes on each side. 7. Plate the mackerel and potatoes, add the gremolata and serve.
Intro
Mackerel - Cleaning the Fish
Mackerel - Brining the Fish
How to Make Toasted Almond Potatoes
How to Make a Gremolata
Mackerel - Cooking the Fish
Mackerel - Finishing the Dish
Related Seafood:
Spanish Mackerel
King Mackerel
Cero Mackerel
Atlantic Mackerel
